1-Remove the prime rib from the refrigerator one hour before cooking to reach room temperature. Season all sides with salt and cover loosely with plastic wrap.

2-Preheat the oven to 500°F (260°C) with the rack adjusted to the center.

3-In a bowl, combine salt, black pepper, rosemary, thyme, garlic, and olive oil.

4-Pat the roast dry and rub the seasoning mixture evenly over all sides.

5-Place the bone-in roast with bones facing down in a roasting pan. For boneless roast, place it on a rack inside the roasting pan.

6-Roast at 500°F (260°C) for 15 minutes, then reduce oven temperature to 325°F (163°C). Continue roasting until the internal temperature is 5-10 degrees below the preferred doneness as measured by a meat thermometer: Rare at 115-120°F (46-49°C), Medium Rare at 125-130°F (52-54°C), Medium at 135-140°F (57-60°C), or Medium Well at 145-150°F (63-66°C).

7-Remove the roast from the oven, tent with foil, and let rest for 30 minutes to allow the temperature to rise further and juices to redistribute.

8-Carve by slicing across the grain into approximately ½-inch thick slices. Serve with horseradish if desired.